You know you have a good recipe when it’s easy enough to make during the week yet tasty enough to serve when you have company over. This is one of those recipes. I made these for a Memorial Day cookout we had at our house. The kids were content to have ice cream & Italian ices, but these lovely balls of chocolaty goodness were for the adults. I wanted to make something that was good but easy. I remembered my friend bringing similar treats to a get-together we had & I knew I could recreate them & frankly I’ve been dying to use my espresso salt more. I found it at a farmer’s market near my in-laws house & had to have it. I knew it would taste amazing on some dessert I was going to create. I love when I make a new recipe that everyone loves and it ends up being paleo. Paleo is just eating real food; who wouldn’t like that? These are not only paleo but they are vegan too.
Because there are no preservatives in this recipe, they need to be refrigerated. I actually keep these in the freezer in a baggie to have on hand. As I usually do, I make a double batch & keep some in the freezer for a rainy day (when you just need chocolate!) I also have a baggie of frozen homemade peanut butter cups and Reeseio bars too. Having these homemade treats on hand and ready to go makes life a lot easier when we have birthday parties coming up or when the kids just want a treat. I always feel better knowing that we are eating home-made treats.
If you happen to have any fruit in your house, I would advice making a little extra chocolate for dipping. Talk about a dessert that tastes amazing and takes literally minutes to prepare. All you need to do is buy the largest strawberries you can find and hold them by the stem as you swirl in the mocha-chocolatey goodness. Place on a parchment lined baking sheet (or use a Silpat like I did) and place in the fridge to harden. Any fruit would be delicious; pineapple, apple, kiwi, pear, oranges, blueberries, pomegranate, etc.
- 1.5 cups dates, coarsely chopped
- 1.5 cups figs, coarsely chopped.
- 2 tbsp sunflower seed butter
- 2 tbsp water
- 1 tbsp vanilla
- ¾ cup dark chocolate chips
- 2 tbsp coconut oil
- 1 tbsp ground coffee
- Espresso salt (or sea salt) for garnish
- In a food processor, combine the figs, dates, vanilla, almond butter, water, & vanilla.
- Blend until smooth, scraping down the sides of the bowl as needed with a rubber spatula.
- Using a 1-tsp. measure, scoop the fig mixture and roll with your hands into 1-inch (2.5-cm) balls.
- Put the fig balls on the prepared baking sheet.
- Put the chocolate chips, oil, & coffee in a heatproof bowl & microwave on low until melted.
- Using a fork, dip the fig balls in the melted chocolate to coat evenly, allowing any excess chocolate to drip back into the bowl.
- Return the fig bites to the baking sheet and sprinkle with the espresso/sea salt.
- Refrigerate until the chocolate has set, about 30 minutes.
- Store covered in the refrigerator for up to 1 week.
- Makes 24 bites